Have ready an 8-inch square non-stick cake pan. Coat pan with vegetable spray if not using a non-stick pan.

In a large saucepan over medium heat, cook the sugar with the evaporated milk, stirring constantly with a wooden spoon until it reaches a boil. Turn down heat slightly, but continue to stir for 6 minutes during a gentler boil. If the mixture begins to brown and stick to bottom of saucepan, turn heat down again, but continue to maintain a boil. Turn off the heat after 6 minutes, then quickly add remaining ingredients, beating constantly until the butter and white chocolate are fully melted, and the mixture becomes well blended, thick and smooth. Immediately pour into cake pan, smoothing the mixture to evenly fill the pan. Take caution when touching the pan; it will quickly become hot. Set aside for 2 hours or until pan and contents are comfortable to the touch. Place pan in freezer for 10 minutes to shrink the fudge from sides of pan for easy removal to a cutting board. Carefully cut fudge into squares with a very sharp knife. Serves 6–8. --

hi susan, im a bit sad to today :-( good thing i saw these lemon fudge they lifted my spirit...when im sad like this i just normally glance my cookbook or surf on the net for delicious things that will put a smile on my face! i have never tried lemon fudges but they look absolutely delicious!!

Susan, your fudge is gorgeous!! I am in absolute raptures over the concept of lemon fudge! I can't wait to try your recipe!!

Thank you so much for your comment on my lebna post! I wanted to go ahead and answer your question here so I wouldn't cause any delay in your lebna adventures... :-) Absolutely, you can use Greek yogurt in the recipe rather than my thinner-textured version - it's equally divine! I hope you enjoy!

When I saw this I have to hold my screechy noise coming from my throat because of excitement! I've never seen lemon fudge before and I am so excited I've come across your recipe. I'm going to have a try, for sure! Another item to put on my list. Hey, why not? hehehhe

Susan, lovie ~ How enchanting! Lemon fudge? Would not have thought of it myself and am so pleased that you were tempted to share this online recipe with us. I love the indentations on the fudge; your photographs show that this is really edible, desirable to eat, even.

It is no surprise that you have received such high praise for your photographs - they evoke mood and show texture in such inviting and exciting ways. How great that one of your photographs is being shown at a museum! What a trip!

Thanks, Farida. It was yummy. I’d never seen lemon fudge b/4, either.--Kelly-Jane – Thanks. Oh, this will satisfy your sweet tooth, all right!--Thank you, Anrosh. Very good to see you!--Rosa – Thanks! It does look like spring flowers, doesn’t it?--Courtney – Thanks always!--Thanks, Laurie. This recipe was pretty easy for a candy.--Ricki – Thank you! Yes, it’s cool! Unexpected, too. The fudge was another nice surprise.--Lydia – Well, I’d never heard of it, either. But while scouting for a recipe, there it was. It certainly is seductive.--Thanks always, Kalyn!--Thank you, SunshineMom!--Jyothsna – Thanks. This is *very* similar to burfi in method, taste and texture. It is not the typical dense & ultra-creamy American style, but it is very rich nonetheless.--Thanks, Swati!--Thank you, Suganya. The things you can find in A.C. Moore!--Hilda – I’m sorry you have been sad. I hope the idea of sunny lemon candy helps lift your spirits, dear girl. Thank you for always putting a smile on *my* face.--Thanks, Asha. 15 minutes was good while it lasted!--Wiffy – Thank you! This would not have worked with dark chocolate, although orange would. Go figure. ; D--Thank you, Ruhama. It was time for a change w/ the look of the site. Glad you like it.--Thank you, Katy. I was searching for a SHF idea and found this by accident. I would not have thought of it, either.--Hi, Pizza Cutta! Welcome! Thank you. I agree. Let’s take up a petition. ; )--Thanks, Sra. That is a fine compliment.--Thanks, Patricia. I knew you would like this!--Hi, TBC! Thank you!--Simona – Thank you so much.-- Rahin! So good to see you! Thank you! The fudge really does melt in your mouth, like those mints they offer sometimes at weddings.--Thank you, Astra. I just bought a few cartons of Greek yogurt and cream cheese, so I am all set to go. I have everything else on hand. Thanks for the guidance.--Lucy – Thanks. Definitely with a strong clean brew. You need it to “cleanse the palate” between bites. --Thank you, Nanditha. You will probably recognize this fudge as very much like burfi.--Rosa – Thanks. It wasn’t on my radar screen, either.--Ricki – Who knew? But I will have it in my arsenal for your next visit. ; ) Thanks for the kudos!--Thank you, Hetal!--Diva – Thanks. You should have good success with this recipe. It is pretty easy for a candy. Best tip I can offer is to be even more precise than you would with baking.--Thanks always, Susan!--Thanks, Zen Chef. Welcome!--Hi, Nina. Thank you. Glad you enjoyed lingering!--Helen – Thank you for hosting SHF. I was glad to be part of such a stunning round-up.--Sylvia – Thank you! Hope your kitchen is coming along.--Thanks, Lisa. It is irresistible AND vegetarian.--Welcome, Evelin! Thank you! I’ll get the kettle going. : )--Thanks, Mari! Oh, a birthday cake with lemon and white chocolate.Wowsa, indeed!--Welcome, Arfi! Thank you for your kind words. Good to see you!--Hi, Nora! Thanks! Good to see you making the rounds again. Yup, no candy thermometer, but you do have to time and watch it carefully.--Shaun – Thanks, sweets. This came out too well not to share. I know how many would love to try a hand at confections, but don’t have the courage. I’m still very green when cooking with sugar, so every success emboldens me closer to the difficult recipes.

As you know, I enjoy the many creative aspects of food blogging, but if anyone told me a year ago that my work would be hanging in a museum, I would have had a good laugh. It has been a trip. Wish I could take one, literally, to Karlskrona to see for myself.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.